Tatzelwurm treats

I love finding local food specialities, a particularly difficult task in homogeneous Switzerland. How many bratwursts and schweinschnitzels can one woman eat? In addition to an almost obscene array of meringue, a little Konditorei in Meiringen treated us these Tatzelwurm. As with many cute treats, these were better observed than eaten. My son just nibbled the chocolate off the top and discarded the dry cake/cookie slathered with super sugary pink creamy filling. We decided this look might be better applied to eclairs.

the foot long version (sorry for the glare)


the kiddie portion

electric boogaloo

pancakes-a-go-go

Making pancakes in a skillet is tricky work, especially on a stupid, horrible electric stovetop (after nine years of gas cooking, zurich has thrown me back in the dark ages - argh). Even with my infrared noncontact thermometer to monitor the heat, it's practically impossible to maintain the necessary constant 350F to consistently achieve evenly browned, fluffy pancakes. Plus, a skillet only fits three pancakes at a time, so I have to stand at the stovetop, while everone else eats. Either I gobble down my pancakes at the counter or run back and forth from the table every couple minutes to check the pancakes. Yes, I could store the pancakes in the oven and serve them all at once. But for me, pancakes must be eaten straight off the griddle or not at all. Call me crazy.

Despite my growing kitchen appliance storage nightmare, I finally decided to add an electric griddle to my collection. Easier said than done, at least in Switzerland. Not only are none of the brands lauded by good ole Cook's Illustrated available here, the few store workers and civilians I've asked don't even know what I'm talking about. They usually point me in the direction of the raclette grills, which I briefly considered in my desparation but wisely resisted. Fortunately, my trusty resourcer (and husband) worked his magic and found the Princess Table Chef. It's marketed more for Teppan Yaki, but it's perfect for pancakes. Now in no time, I can crank out breakfast for a crowd, or at least for 2.5 people that eat like a crowd (the .5 is my 3yr old). And it's even 220V, so I don't have to use the transformer -yay!

"Bacon tastes goood. Pork chops taste goood."

This bacon picture reminds me of the time I ate a pound of bacon in one sitting. My best friend's family had 8 kids, so obviously her mom cooked large amounts of food. Two pounds of bacon at breakfast was a pretty normal occurance. One morning (I was around 15), I was just chatting at the breakfast table, downing one piece of bacon after another, while her mom was making the other food. Without realizing what a little piggy I was being, I had soon polished off half the platter. Embarrassing and gross. I was rightfully mocked for months. Fortunately, I don't have the appetite I once had or my real belly would look more like my pregnant one.

Light & Fluffy Pancakes Recipe

I used to hate pancakes (why eat a pancakes, when you can eat a waffle instead), but this recipe from Cook's Illustrated changed my mind. It's not so special. Alton Brown uses the exact same recipe for his pancake mix. If cooked at the proper temperature (this is critical!!!), they are consistently fluffy and delicious. Happy flipping.

Serves 3 to 4 (about eight 3-inch pancakes)

1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg, separated
2 tablespoons (1 oz) unsalted butter, melted
vegetable oil (for brushing griddle)

1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed (don't overmix!!! lumps are ok).

2. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.

For extra fun, treat yourself by sprinkling a few chocolate chips on the pancakes after ladling out the batter. Melted chocolate and maple syrup are a scrumptious combo.

how does your garden grow

my budding serrano chili pepper

I was very optimistic about being able to grow some actual food on my balcony. But maybe six hours of direct sunlight is not enough for sun-loving tomatoes. I may just have to settle for the fried green variety. The jalapeño and serrano chilis have just popped out in the last couple weeks. I'm excitedly waiting for them to get bigger so I make salsa with my very own chili peppers. My cilantro, however, insisted on growing tall and spindly. I tried pruning it into submission, but now it's just a shell of its former self. I have a lot to learn about gardening.

my green tomatoes

formally cilantro

Knoblauch und Petersilie Brotchen

OK, the french name is much nicer: Pains à l’ail et au persil. But I live in Zurich, so Deutsch it is. Inspired by this foodbeam posting, I made garlic and parsley rolled bread. It was delicious and definitely will be worked into my regular repertoire. Against type, I'm imagining all sorts of fillings: carmelized onions, parma ham, sweet preserves, cinnamon and sugar... not all at once, of course. I made a few adjustments to the recipe so I'm posting my version below. For detailed photos on the construction, check the foodbeam posting. I couldn't get as many folds as Fanny, but my bread was still good.

makes 4

for the bread dough
350g bread flour (I used halbweissmehl)
1 tsp salt
1 tsp instant yeast
240ml warm water

1. Combine flour, salt and yeast in a bowl. Slowly add water and mix until dough comes together (you will have a soft, sticky dough). Let dough rest for 10 minutes. Knead dough for about 10 minutes until it forms a soft and smooth ball and passes the windowpane test. Place dough in an oiled bowl, cover with plastic wrap and rise at room temperature until doubled, about 90 mins.

2. Divide the dough into four pieces and proceed with the filling and folding. For each piece, roll into approximately an 8in x 10in rectangle. Spread a thin layer of the butter mixture over the dough. Then fold in three like a business letter. Spread another layer of the butter mixture over the dough. Fold in three again (or half if the dough is not wide enough), then spread another layer of butter mixture. Then fold one end of the dough over the other. Repeat with other dough pieces.

3. Lay formed dough on a cooking sheet, cover with plastic and let rise until double, about 45mins. Meanwhile, preheat oven to 230C. Bake 20-25 mins until golden-brown. Although one bread per person is nice for dinner, slicing the bread into about 1in pieces is quite pretty and great for party.

for the herbed butter
a bunch of parsley, very finely chopped (about 1/3 to 1/2 cup, I think)
6 fat cloves of garlic, peeled and crushed
100g butter, at room temperature

Mix until smooth.